Spotlighting Black-owned restaurants

To me Black history conveys tenacity, as well as excellence, whether that be invention, innovation or inspiration. When I think about Black history, I think about the world renowned cuisines we have created especially southern soul-food and the rich flavours of the Caribbean. The iconic athletes we have produced, our creatives, strategic influencers and the musicians and entertainers that have impacted the world. I think about a rich and all encompassing culture which is constantly evolving. I think about Malcolm X, the Black Panthers, Chadwick Boseman, Colin Kaepernick; closer to home, the likes of Trevor McDonald, Mary Seacole, Akala, Baroness Lawrence, Swiss, Stormzy and Faridah Abike-Iyimide. I think about ancient civilizations, masterminds and the setting of trends. I think that despite the challenges Black people face, we continue to be powerful, to rise, and to achieve. Black history is pioneering, Black history is bigger than October.

Inspiration behind Down South, that’s a good question...

I’d say it started, the best part of 3 years ago. I’ve been working with restaurants quite heavily, and everytime that we ordered, I found that there was always a gap and I used to call it the ‘First Bite Gap’. Something was just missing each and every time, in particular with the American cuisine. 

Down South is a collective, so I partnered with some people and we created a unique menu, that was unlike any other American menu that was available. We wanted to bring unique and uncompromising flavours and quality, and we always bring restaurant quality, delivered. That’s Down South. 

Black History Month means a lot to me. I grew up in a country, or a place where there is no racism, before moving to the UK. So coming to the UK, I saw a different lifestyle and what people were talking about [regarding] Black history. 

It’s something that everybody should get into. It allows Black kids to know they can be whatever they want to be, irrespective of where they’re from. They can achieve anything. It’s an opportunity to teach the young ones that Black people have history; even if it’s not being taught in schools. The history of Black people is a rich history and a big culture that should be promoted.

Edo food (“food popular in an area of Nigeria called Benin”) is the only thing that brings different nationalities together. When I came into the country, it was my dream to set up a restaurant, as I found out there was actually no place to have an authentic taste of Nigerian food. I worked towards it, I planned it for years and decided to look for a better location. 

Most places I go to I always have this experience of people telling me, ‘Oh, I don’t like Nigerian food because it’s so spicy”, so I came up with the concept of less spicy Edo food, to give them a real taste..

Not just bringing Nigerians, but everybody into a place to eat, and challenge the belief that Nigerian food is very spicy, so that’s actually what inspired me.

Black History Month means a lot to me because of the hardships we experienced historically, but things are changing now. Our grandparents, parents, kids and even grandkids have influenced the culture. My grandkids at the moment, have learnt a lot from us, the older generation, because of Black History month.

My inspiration behind Mama Flo’s is food. I love food dearly. When I was a kid growing up, I was surrounded by food, because my parents used to cultivate food, and we used to feed all the people in the community with food. So I grew up and I’m still doing the same to help others to put a smile on their faces, with food. 

Food is just a big part of my life, that’s why I’m in it right now.

Black History Month should be all the time and our ancestors paved the way, so that I can become a better person in terms of setting up my business. Because of what they did, I actually have the freedom to do what I want to do and be a good role model, so that the younger generation can follow my example. 

I’m inspired by my mum, when I used to live in Venezuela. And living in England, I decided to be an electrician before becoming a gas engineer. But I decided to go back into food, so I started out with one shop on Soho Road (Birmingham), then I decided to expand and get bigger. Now I’m proud of what I’ve achieved, and the younger generation look up to me, and follow what I do.